Kalanachi Bhakri

Bhakri is staple food of Maharashtra. Bhakri is known as mainly rural food.

It is made mostly from jowar flour, bajra flour,ragi flour and even rice flour. But this is a different type of bhakri which is a mixture of black gram (Urad) and jowar. This bhakri is originated from 'Khandesh' (Maharashtra). Specially they make this in the Winter. This is best to be consumed in Winter, as it gives heat to your body. This Bhakri is served mainly with baigan bharata (vangyache bharit), chutney (varhadi thecha) or shengadanyacha thecha and spiced buttermilk (mattha).

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Millet (Jowar/Jwari)- 1 kg
• Whole black gram (urad) or whole green gram (mung) - 250 gm
• Fenugreek seeds- 1 tsp
• Sea Salt - to taste or 1 tsp

Mix all ingredients and grind it to fine flour . This flour is called as 'Kalana'.

Ingredients For Bhakri:

• Kalana flour- 2 cups
• Cumin-coriander powder- 1 tsp
• Curd- 1 cup

Method:

• Combine Kalana flour, cumin-coriander powder and curd in a big plate or bowl and mix well. Knead nicely to make a soft dough. Use water as need. 
• Make round balls out of this dough. On a flat surface, sprinkle little flour and pat the ball with your palm or roll it like roti. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. 
• Heat a thick griddle (tawa). Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries, flip over and roast from other side. 
• Now remove from griddle and keep it on the direct flame. It will get puffed. 
• Serve hot with thecha, bharit and mattha.

Tips: 

• We can make "Puri" from this flour. Make dough as above mentioned, divide in small dough. Roll it and deep fry them.
• In this way, you can make any type of bhakri except rice. You need boiling water to make rice bhakri.